Mustard seeds - 1/2 tsp
Curry Leaves - 2 twigs
Fish - 1 lbs (I used Tilapia; Any kind of fish is fine)
Shallots - 1/2 lbs
Ginger Garlic Paste - 2 tbsp
Coccum - 4 pieces
Water - 2 1/4 cup + 7 tbsp
Kashmiri Chilly Powder - 3 tbsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tbsp
Fenugreek Powder - 1/2 tsp
Salt - to taste
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